1 tub (225g) of vegan cream cheese*
1 pack (395g) of firm tofu
2 cups mixed nuts
10 smallish dates
3 tbsps soya cream (I use Alpro Soya)
2 tbsps water
3 tbsps sweetener, preferably agave
½ tbsp stevia**
mixed spices, to top
*I found mine at Holland&Barrett, but Wholefoods should stock it too, if you’re in London.
** I am SO excited that stevia is finally available in UK supermarkets. I used to buy mine from eBay before it got legalized here. Stevia is a natural sweetener made from the extract of the stevia plant. It has zero calories and will not give you cancer, unlike aspartame and all those other revolting fake sugars.
1. To make the base. Pre-heat the oven to 180ºC. In a food processor or blender, make a powder of the nuts. Add the dates, pitted and chopped, until everything more or less sticks together. It will not be a perfect, smooth paste; far from it. But you should be able to press everything together without it falling apart. Press the sticky, crumbly mix to the bottom and sides of a greased, round cake tin. Bake in the oven for 10 minutes.
2. In the blender or food processor, combine the ‘cheese’ and tofu with the water, soya cream and sweetener. You may need to stop the blending process a few times to squash the mixture together with a spoon, but I promise you it will become smooth.
3. Smash most of the biscuits into small crumbs and add to the mixture. The rest we will use for garnishing. Add the stevia for extra sweetness if you like.
4. Pour the cake mixture into the cooled tin and refrigerate the cake. Top with spices for extra va va voom and serve with a biscuit.
Creamy, decadent, sweet and spiced…
Too good to resist!
… oh noes!!!